Fruit Bark

Working Method
  • Temper the Chocolante to 86° F. 
  • Deposit into desired mold and top with kiwi, orange slices and banana pieces. 
  • Leave to crystalize for 12 before unmolding.

  • Temper the Chocolante to 88° F. 
  • Pipe lines in the milk chocolate and swirl with the tip of a knife.

Fruit Bark

Complexity level:  


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